Deborah Madison's Brussels Sprouts and Mushroom Ragout

Recipe by lynnski LA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add olive oil to a wide skillet and saute onions: add juice of one lemon ; add mushroom pieces to the skillet and brown.
  • Boil Brussels sprouts for 4 to 6 minutes, until almost tender; then drain and add them to the skillet and pour in the stock.
  • Turn off the heat and let the veggies stand while making the dumplings.
  • For the dumplings, mix the flour with the baking powder and salt, pour in the milk, oil, herbs and beaten egg and stir together quickly with a fork.
  • Add dumpling batter by spoonfuls to the ragout, making 12 small dumplings in all.
  • Discard excess dumpling batter.
  • Cover the pan with a tented foil, and bring everything to a simmer and cook for 10 minutes.
  • Serve in soup plates with 3 dumplings per bowl.
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